5 Ingredients or Fewer

Maple CandiedĀ Carrots

February 26, 2011
Author Notes

Carrot sticks graced the kitchen table as soon as I returned from school as a regular snack before dinner when I was young. I envied my friends who came home to Mallomars and fruit punch in a carton. Now, I know I really was the lucky one. Fast forward to the 90's when I started roasting all of my vegetables. The sweetness that the vegetables take on from caramelizing were addictive and candy-like. I made these candied shredded carrots to put into one of my date creations but ended up eating them folded into some ricotta and sour cream that I mixed together. They can be applied to lots of foods, savory and sweet. Next, candied zucchini! —testkitchenette

  • Makes 2 cups
  • 1 pound carrots, peeled and shredded
  • 1/2 cup maple syrup
  • Pinch salt
  • 1/8 teaspoon cinnamon
In This Recipe
  1. Preheat the oven to 350F. Bring the maple syrup to a boil, add the shredded carrots, salt, and cinnamon, and coat them thoroughly. Strain and transfer to a lined baking sheet and bake for about 10 minutes. Cool and use.
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